Ingredients
Units
Scale
- 2 lb. baking potatoes (about 6), peeled, cut into chunks
- 2 green onions, thinly sliced
- 1 egg, beaten
- 1/4 tsp. black pepper
- 1/4 lb. (4 oz.) VELVEETA®, cut into 24 cubes
- 1 pkt. SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix
- 1–1/2 cups Salsa
Instructions
- COOK potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
- HEAT oven to 400ºF. Empty SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA® cube into center of each ball, completely enclosing VELVEETA. Add to coating mix; turn to evenly coated. Place on rimmed baking sheet sprayed with cooking spray.
- BAKE 14 to 16 min. or until heated through. Serve with salsa.
- Prep Time: :20
- Cook Time: :15
- Category: Appetizer
- Method: Stove / Oven